Name: Skillet Gnocchi and Brussels Sprouts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 16 oz Brussels sprouts (trimmed and halved); 16 oz gnocchi (frozen, shelf-stable, or freshly made) (about 2 cups); 1 cup sweet onion or red onion (sliced); 4 whole white mushrooms (sliced); 1/2 medium red bell pepper, chopped (optional); 5 cloves garlic (minced); 4 tablespoons Extra Virgin olive oil (divided); 3 tablespoons butter; 1/2 teaspoons kosher salt; 1/2 teaspoons freshly ground black pepper; 1/2 large lemon (freshly squeezed)

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I’ve recently become a fan of homemade gnocchi and this Skillet Gnocchi and Brussels Sprouts is so easy and delicious to make, you’ll be coming up with all kinds of meals to serve it with!

(Post modified on 3/22/24.)

Cooking in a cast iron skillet brings me such satisfaction. There’s just something wonderful about that heavy skillet and being able to cook on the stove and then transfer your dish to the oven. I love roasting vegetables in it, whether potatoes, stir-fry, or Brussels spouts.

Homemade Gnocchi is easy to make, however I recommend preparing the gnocchi ahead of time and freezing it for later use. That will make this skillet recipe even easier! Of course, you may also use purchase frozen gnocchi from the grocery store. See my recipe for Homemade Potato Gnocchi Here.

This recipe is also very adaptable for using items in your refrigerator. Use some or all of the suggested vegetables. If you don’t have any bell peppers, feel free to disregard them. Not a fan of mushrooms? Don’t put them in. The side dish will still be fabulous!

More Cast Iron Skillet Recipes

Ingredients for Skillet Gnocchi and Brussels Sprouts

(See the full recipe at the bottom of this post.)

fresh Brussels sprouts
Gnocchi (frozen) See my Homemade Recipe Here.
sweet onion or red onion
mushrooms (optional)
red bell pepper (optional)
garlic cloves
extra virgin olive oil
butter
kosher salt
freshly ground black pepper
large lemon (freshly squeezed)

A Note about Brussels Sprouts

Brussels Sprouts are not bitter.

You may be in the camp of diners who believe that Brussels Sprouts are horrible, bitter things. Years ago, I was, too. But then something changed.

Today’s varieties are much milder, thanks to the dedicated efforts of Dutch food scientists who cross-pollinated the older breeds of Brussels sprouts with newer strains. Through much trial and error, they came up with plants that yield a milder, and delicious flavor.

So, if you haven’t cooked Brussels sprouts in a while, give them another try! I think you will be pleasantly surprised at how wonderful they are! Try this recipe for Roasted Brussels Sprouts (with Bacon)!

Instructions for Making This Recipe

If you’re making your own gnocchi, go ahead and do that first, allowing plenty of time for baking the potatoes and forming the small pieces of pasta. See my recipe for Homemade Potato Gnocchi Here.

Preheat oven to 425°F. Gather all your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

Using a knife and cutting board, cut off the ends of the Brussels sprouts and remove any wilted or yellow leaves. Cut them in half and place them in a bowl.

Halve an onion, and then thickly slice. Sometimes I like to use a red onion for extra color. If opting to use a red bell pepper, coarsely chop. Mince the garlic.

Place all in the bowl with the sprouts. Add the fresh or frozen gnocchi to the vegetables.

Roasting the Vegetables

Pour 2 tablespoons of the extra virgin olive oil over the prepared vegetables and gnocchi. Carefully mix until everything is covered with a nice sheen of oil.

In a large cast iron skillet, heat the remaining extra-virgin olive oil and butter until it starts to melt. Place the vegetable mixture in the skillet and cook over medium heat, with cut sides down, working in batches, if necessary. Cook until the Brussels sprouts and gnocchi begin to brown, 2-3 minutes.

As you’ll notice in the above picture, I’ve overcrowded the skillet, which makes cooking harder. It’s best to cook in batches or work with a larger skillet. Please learn from my mistakes!

Place the skillet in the preheated oven and continue to cook for 12-15 minutes, tossing a few times so sprouts brown on all sides.

Remove skillet from oven and sprinkle freshly squeezed lemon juice over the vegetables. Season with more kosher salt and freshly ground black pepper as needed.

Serve immediately. This recipe will serve 4-6 people.

Serving Gnocchi and Brussels Sprouts on Villa della Luna Pfaltzgraff Plates

Skillet Gnocchi and Brussels Sprouts pair perfectly with beef, pork, or chicken dishes such as Italian Meatloaf, Grilled Pork Chops, Stuffed Pork Tenderloin, or Honey-Glazed Grilled Chicken Thighs.

See more Side Dishes Here. Browse Cast Iron Skillet Recipes Here. View Italian Recipes Here.

Skillet Gnocchi and Brussels Sprouts

I’ve recently become a fan of homemade Gnocchi and this Skillet Gnocchi and Brussels Sprouts is so easy and delicious to make, you’ll be coming up with all kinds of meals to serve it with!

Prep Time 15

Cook Time 20

Total Time 35

Serving Size 6

(As an Amazon Associate, I earn from qualifying purchases.)

Equipment

Ingredients

16 oz Brussels sprouts (trimmed and halved)
16 oz gnocchi (frozen, shelf-stable, or freshly made) (about 2 cups)
1 cup sweet onion or red onion (sliced)
4 whole white mushrooms (sliced)
1/2 medium red bell pepper, chopped (optional)
5 cloves garlic (minced)
4 tablespoons Extra Virgin olive oil (divided)
3 tablespoons butter
1/2 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
1/2 large lemon (freshly squeezed)